Jellyfish Salad with Sesame

Jellyfish Salad with Sesame Recipe - Authentic Chinese Dish

Region / culture: China | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 2

Introduction

Jellyfish Salad with Sesame is a unique and refreshing dish that combines the delicate texture of jellyfish with the nutty flavor of sesame. This dish is popular in Asian cuisine and is perfect for those looking to try something new and exciting.

History

Jellyfish Salad with Sesame has been enjoyed in Asian countries for centuries. Jellyfish is a common ingredient in Chinese, Japanese, and Korean cuisine, and is often used in salads and appetizers. The combination of sesame oil and sesame seeds adds a rich and flavorful element to the dish.

Ingredients

0.5 lb (227 g) shredded jellyfish
3 tbsp sesame oil
3 tbsp toasted white sesame seeds
2 tsp soy sauce
2 tsp white rice vinegar
2 tsp sugar

How to prepare

Rinse the dried jellyfish well in cold running water to remove excess salt and ensure cleanliness.
Place the jellyfish in a large heat-resistant bowl and cover it with boiling water.
Allow the jellyfish to soak in the water for about fifteen to twenty minutes, until tender.
Once tender, drain the hot water and rinse the jellyfish in cold water six or seven more times.
Pat dry the jellyfish using paper towels.
In a large bowl, combine 3 tbsp of sesame oil, 2 tsp of soy sauce, 2 tsp of white rice vinegar, and 2 tsp of sugar.
Add the jellyfish to the bowl and ensure it is well coated with the mixture.
Let the jellyfish marinate for at least thirty minutes before serving.
Garnish with toasted sesame seeds before serving.
This recipe serves 2 as a main entree. Enjoy!

Variations

Add sliced cucumbers or carrots for added crunch and freshness.
Substitute rice vinegar with apple cider vinegar for a different flavor profile.

Cooking Tips & Tricks

Be sure to rinse the dried jellyfish well to remove excess salt and ensure cleanliness.

- Soaking the jellyfish in boiling water helps to tenderize it and remove any remaining salt.

- Marinating the jellyfish for at least thirty minutes allows the flavors to fully develop.

- Garnishing with toasted sesame seeds adds a crunchy texture and nutty flavor to the dish.

Serving Suggestions

Serve Jellyfish Salad with Sesame as a main entree or as a side dish with rice or noodles.

Cooking Techniques

Soaking the jellyfish in boiling water helps to tenderize it and remove excess salt.

Ingredient Substitutions

Substitute sesame oil with olive oil for a different flavor.

- Use black sesame seeds instead of white sesame seeds for a more visually striking dish.

Make Ahead Tips

Jellyfish Salad with Sesame can be made ahead of time and stored in the refrigerator for up to two days.

Presentation Ideas

Serve Jellyfish Salad with Sesame in a decorative bowl garnished with fresh herbs for a beautiful presentation.

Pairing Recommendations

Pair Jellyfish Salad with Sesame with a light and crisp white wine or a cold beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

200 per serving

Carbohydrates

8g per serving

Fats

15g per serving

Proteins

5g per serving

Vitamins and minerals

Jellyfish is a good source of iron, calcium, and magnesium.

Alergens

This recipe contains soy and sesame, which may be allergens for some individuals.

Summary

Jellyfish Salad with Sesame is a low-calorie dish that is high in healthy fats and protein. It is a good source of vitamins and minerals, making it a nutritious choice for a meal.

Summary

Jellyfish Salad with Sesame is a unique and flavorful dish that is perfect for those looking to try something new and exciting. With its delicate texture and nutty flavor, this dish is sure to impress your family and friends. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a warm summer day and I was visiting my dear friend, Mrs. Wong, who lived in a small coastal village in China. Mrs. Wong was a master in the kitchen and had a vast collection of recipes that she had acquired from her own grandmother and from other cooks she had met throughout her life.

As we sat at her kitchen table, sipping on fragrant jasmine tea, Mrs. Wong brought out a tattered old cookbook that had been passed down through generations of her family. She flipped through the pages with a sense of reverence, her eyes lighting up when she landed on the recipe for Jellyfish Salad with Sesame.

I had never heard of such a dish before, let alone tasted it, but Mrs. Wong assured me that it was a delicacy in her village and that I simply had to try it. Intrigued, I watched as she gathered the ingredients and began to prepare the dish.

The first step was to soak the dried jellyfish in cold water to rehydrate it. Mrs. Wong explained that jellyfish was a popular ingredient in Chinese cuisine, prized for its crunchy texture and ability to absorb the flavors of the other ingredients it was cooked with.

Once the jellyfish was soft and pliable, Mrs. Wong sliced it into thin strips and tossed it in a tangy dressing made with soy sauce, rice vinegar, sesame oil, and a touch of sugar. She then added shredded carrots, cucumber, and green onions to the mix, along with a generous sprinkling of toasted sesame seeds.

The result was a vibrant, colorful salad that was as beautiful to look at as it was delicious to eat. The crunchy texture of the jellyfish paired perfectly with the crisp vegetables and the nutty flavor of the sesame seeds. Each bite was a symphony of flavors and textures that danced on my taste buds.

As I savored the dish, Mrs. Wong shared with me the story of how she had learned to make Jellyfish Salad with Sesame. She told me that the recipe had been passed down to her from her own grandmother, who had learned it from a renowned chef in Shanghai many years ago.

According to Mrs. Wong, the chef had been a master of traditional Chinese cooking techniques and had a deep knowledge of the ingredients used in Chinese cuisine. He had taught her grandmother how to prepare the dish with precision and care, emphasizing the importance of balancing the flavors and textures to create a harmonious dish.

Mrs. Wong had continued to refine the recipe over the years, adding her own twist to it by incorporating fresh vegetables and toasting the sesame seeds to enhance their nutty flavor. She had shared the recipe with her friends and family, who had all raved about its unique and delicious taste.

I marveled at Mrs. Wong's culinary skills and her dedication to preserving the traditions of her family and her culture through the art of cooking. I knew that I had stumbled upon a treasure in her kitchen that day, a recipe that would become a beloved favorite in my own culinary repertoire.

As I thanked Mrs. Wong for sharing her recipe with me, she smiled warmly and told me that food had a way of bringing people together and creating lasting memories. I couldn't agree more as I took one last bite of the Jellyfish Salad with Sesame, savoring the flavors and the stories that had brought it to life. This recipe would always hold a special place in my heart, a reminder of the power of food to connect us to our past and to each other.